KITCHENCRAFT

Hutt News, Volume 13, Issue 41, 3 April 1940, Page 2

KITCHENCRAFT

: ' (By "MARTHA."),

FRUIT PURCHASES; AND THEIR CARE To the housewife the marketing of fruit for the family sometimes proves to be rather a difficult task, so I am now going to tell you a few rules which, if followed, should prove to be helpful. The choice of market is the first consideration: Will you purchase your fruit from the market, the street vendors, the retail shop or the market gardener? If the housewife is buying fruit for preservation, she should certainly visit the market personally, choose her fruits and make arrangements immediately for the purchased fruit to be delivered. If the housewife follows this advice, not only will she be able to purchase her fruits at cheaper rates, but she will aIBO have the advantage of knowing that she is getting exactly what she wants, and should therefore have every success | with iier bottling and jam-making. Housewives with a large family, owning little or no vegetable garden, will find that their fruit and vegetable bill will be greatly lessened ir they would go to the markets at least twice a week. Twice a week I would sufficient. Marketing Problems. Personally, I do not advise the housewife to depend upon a street vendor, unless she knows that his goods are always fresh, and that he takes great care to prevent dust and dirt from contaminating his fruits and vegetables." So often we find that the goods are over-ripe, or have been bruised due to the jolting received on the round. Naturally, when considering the price a street vendor asks for his goods, the housewife in some capes must expect to pay a little more, because the seller has brought them to her door and saved her time and perhaps expense if she had visited the markets or retail shops. A good retail shop is excellent for the small consumer. Service, quality, quantity, cleanliness are its essentials. lie observant, watch prices, and buy wisely. For those housewives who own motor cars,'or live near good market gardens, I would strongly advise them to patronise the gardens. When purchasing goods from a market garden, the housewife is certain of receiving freshly-picked fruits i»nd vegetables, and the price asked is equal to markej,;prices, or perhaps even slightly liny in Season The housewife, having decided upon which market she will patronise, should walfch the market prices given in the "aily papers and the prices shown in the retail shops, and discover for herself when a certain fruit or vegetable is at the height of its season. Abundance of a particular fruit on the market naturally lowers the purchasing price, and a thrifty housewife will always buy in season. The buying or perishable goods is what we might term a tricky business. If the housewife plans her meals ahead, she should have no difficulty. A week's menu for .the family will be indispensable. From the menu not Only will she be able to see at a glance what vegetables and fruits she will require, but she will be able to calculate the quantities needed. Again, if she finds on glancing at her menu that she has planned to have a certain fruit in two days' time, and she visits the market that day, she may do so provided' that the fruit she chooses is firm and free from bruises or blemishes. Care of Kniit After Purchase (1) Remove fruit from paper bags, sacks or boxes on delivery, and keep uncovered in a cool, dark place. The, only exception to this rule is when the fruit is packed in single layers in a wooden tray, when it may be left as it is. (2) Wash and wipe fruit when it comes from the market, as the dirt or dust which may be present helps to quicken the decomposition of any fruit. Firm berries may be quickly rinsed, then drained. Such fruit as strawberries may be lightly brushed instead of washed, and the stalks removed. Do not soak fruit, as soaking destroys flavour*and odour. (.'{) Look over the fruit every day, especially in hot weather. If the housewife finds any fruit beginning to decompose, she must remove it. One decomposed peach may in the course of a night be the cause of the deterioration of the whole case. All blemishes or bruises should be removed, and the fruit cooked as soon as possible. - APRICOT SNOWBALLS Soak 1 tablespoon of gelatine in J cup cold water; add I cup boiling water and. 2 tablespoonfuls of lemon juice; stir till dissolved. When beginning to set add 1 cup cooked apricots, which have been put through a sieve, fold into 2 eggwhites, stiffly beaten. Pour into cold, wet moulds (egg-shaped); when set, unmould and sprinkle with grated or desiccated coconut. N.B.—lf necessary, sugar to %weeten may be added to the boiling water and gelatine mixture. If dried apricots are used, soak for 18 hours before cooking. PEACH AMBER Two cups peaches (cooked and sieved), 4 tablespoonfuls sugar, 3 tablespoonfuls butter, 2 fuls lemon juice, 3 eggs, cherries, 2 tablespoonfuls • icing sugar,' 4oz

flour, 2oz butter, water to mix for pastry crust. Line a dish with pastry made from the flour, butter and water; mix together the peach pulp, sugar, butter and lemon juice. Stir in the yolks of the eggs, well beaten. Cook the pastry in a hot oven, 450 deg. F., till cooked, and a light golden brown in colour—approximate time, 15—110 minutes. Pour .filling into cooked crust and place in a moderate oven, ;'.f>() deg., till filling is set; beat egg white till stiff; add icing beat a little longer, and pile roughly on top of filling. Decorate with cherries and return to oven to brown. PINEAPPLE UPSIDE-DOWN CAKE Butter one-third cup (5 J. tablespoons), sugar 1 cup (Soz), 1 egg, flour I|{ cups (7oz), baking powder 3 tablespoonfuls, salt i teaspoonful, orange extract 1 teaspoonl'ul, milk half cup (1 pint), butter :: tablespoons (Uoz), brown sugar :{ cup ((ioz), sliced pineappple fj or (I slices. Cream one-third cup of butter with one cup sugar gradually and continue creaming. Add the beaten egg and flavouring; sift together the dry ingredients and add to the first mixture, alternating with the milk. Cream together the three tablespoons butter and the brown sugar. Rub the bottom and the sides of the baking tins with the mixture and place the pineapple slices, cut in halves, on the bottom and sides of the tin. Pour the cake mixture in and bake in a moderate oven for approximately three-quar-ters of an hour, temperature 'U>o deg. F. Turn on to a round dish and serve hot. ,Jf desired, serve with whipped cream. NORWEGIAN PRUNE PUDDING Prunes, 8oz; water, 2 cups (1 .pint); sugar, 1 cup (Soz); salt, 1 teaspoon; cinhamon, 1 stick; boiling water, 1 Mi cups; cornstarch, * cup (8 tablespoons)); lemon juice, ] tablespoon. Pick over prunes, soak 24—28 hours, and cook till tender in soak-1 ing water. Add sugar, salt, cinnamon and boiling water, and simmer 10 minutes. Dilute cornstarch with enough-cold water to pour easily;, add to prune/mixture and stir constantly. Boil for five minutes. Remove cinnamon stick and add lemon juice. Pour into wet moulds; chill and unmould. Berve with whipped cream; garnish with, a piece of chrystallised cherry. BAKED APPLES Take medium-sized apples (i'Un. diameter). Wash and core them. Cut a line round outside skin with a sharp knife. This allows apple to swell, but not to burst and so lose its shape. Place apples in fairly shallow pan. Fill centre of apple with (1) light brown sugar and J teaspoonful cinnamon; (2) light brown sugar and one clove; (.'I) apricot jam or any other tart, colourful jam; (4) raisins, dates, prunes, currants or sultanas. Place £ to 4 teaspoon butter on top' of each apple. Place a small amount df water in pan, approximately one to two tablespoons for each, apple. Bake at 375 to 400 deg. F., half an hour to three-quarters of an hour, till soft. Baste with liquid round apple to give a glossy surface. Serve hot or cold with cream. PEPPERMINT APPLES Prepare as above and bake in a syrup, prepared from the peppermint candy sticks. Colour rose pink. These may be served with baked bam and pork.